Spaghettini with courgettes, mint, lemon and feta cheese caramelised with Balsamic Vinegar of Modena PGI
![](https://www.consorziobalsamico.it/wp-content/uploads/bfi_thumb/Spaghettini-con-zucchine-menta-limone-e-feta-caramellati-al-balsamico_2-p5eqw9m1g4az46j9jherp6tql0o1281u4r5wkl81zk.jpg)
Ingredients for 4 servings
300g Spaghettini
3 medium-sized courgettes
150g feta cheese
30g shallot
1 small sprig of mint
1 organic lemon
Balsamic Vinegar of Modena PGI
extra virgin olive oil
black pepper
Preparation
Author: Licia Cagnoni
Dice the courgettes, sautée the chopped shallot in a pan with a couple of spoonfuls of oil. Add the courgettes, adjust salt and cook for some minutes on high flame without browning them. Douse with half a glass of water and cook for another 5-6 minutes covering with a lid.
Remove from the heat, flavour with grated lemon and torn mint.
In the same pan, heat up some tablespoons of oil with 3-4 tablespoons of Balsamic Vinegar of Modena.
Cook the Spaghetti in salted boiling water, drain when al dente and pour them in the pan with Balsamic Vinegar of Modena and a ladleful of cooking water.
Sautée in such a way to caramelise Spaghetti with the sauce.
Add part of the courgettes and serve. Complete with the remaining courgettes, crumbled feta cheese and a sprinkle of black pepper.
Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.